Stir-fry the tofu in a non-stick skillet for 10 minutes or until lightly browned. Set aside.

Bring large pot of water to a boil. Add julienne carrots and cook for 3 minutes. Remove with a slotted spoon and rinse with cold water. Add snow peas to the boiling water, cook for 1 minute, remove with a slotted spoon and rinse with cold water.

Add noodles to the boiling water, separating them as you add to the pot. Cook 2-3 minutes until al dente. Drain and rinse with cold water. Add noodles to the marinade, stir well to coat, add carrots, snow peas, beans sprouts and tofu